Yellow risotto with chanterelles

Name: Yellow risotto with chanterelles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Chanterelle mushrooms (chanterelle) 14.1 oz; White onions 1; Butter 5 ½ tbsp; Grana Padano PDO cheese to grate 1.8 oz; Vegetable broth 4 ¼ cups; Fine salt to taste; Black pepper to taste; Saffron 1 bag

it fr es br de

532

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 532
Carbohydrates g 72.3
of which sugars g 2.2
Protein g 12.1
Fats g 21.6
of which saturated fat g 12.23
Fiber g 6.4
Cholesterol mg 64
Sodium mg 710

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

If you're hoping to bring a taste of northern Italy to your table, Risotto giallo ai finferli is definitely the dish for you. It's bright and creamy, and really really captures the flavors of Trentino. You know, the woods there are famous for producing finferli mushrooms—also known as chanterelles—during late summer and early fall. These mushrooms, which are super sought after, add such a delicate taste. And look, by incorporating saffron, you get that stunning golden hue. Plus, the aroma? Fills your kitchen with warmth.

Now, saffron might sound a bit fancy, but here's the thing—it simply adds a rich flavor and a touch of sweetness to this traditional Italian dish. What makes this risotto special is the combination of saffron risotto style with the earthy goodness of finferli. The result? An inviting plate that's just perfect for fall. It's different from your usual mushroom risotto.

Some might say it’s like risotto alla milanese because of the saffron, but with chanterelles, it's way way better. Seriously. The arborio rice gives you this velvety base, while the mushrooms? They maintain their shape, adding a bit of soft chewiness to each bite. It's pretty simple, really.

This dish is ideal for quick weeknight meals, or when you want to impress guests without spending all day in the kitchen. And you know what? You don’t need anything fancy—just good mushrooms, quality rice, and a pinch of saffron will do the trick. It all comes together quickly, but it tastes like you’ve put in a lot of effort—no question. Serve it with a crisp white wine, or enjoy it on its own. Either way, this creamy risotto recipe will make you feel cozy and satisfied. It's an easy risotto with mushrooms, but with that extra pop of color and flavor you can only get from saffron and the finest wild mushrooms from Trentino.

How to prepare Yellow risotto with chanterelles

To prepare yellow risotto with chanterelles, wash the mushrooms under running water 1, dry them with a cloth, and halve the larger ones 2. Stew the chanterelles in a pan with 3 tablespoons of butter 3 for a few minutes and lightly salt them.

In a large pot, melt the remaining 3 tablespoons of butter and sauté the finely chopped onion until golden 4. Add the rice and toast it for a few minutes, stirring to prevent sticking 5. During cooking, deglaze the rice with broth, adding a ladleful from time to time 6.

After 10 minutes, add the saffron 7 and continue cooking by adding more broth and stirring 8. When almost done, add the cooked mushrooms 9 and adjust the salt if necessary. Finish with a sprinkle of pepper and, with the heat off, add the grated parmesan and stir until creamy. Serve the yellow risotto with chanterelles hot.

Storage

Yellow risotto with chanterelles is excellent when freshly made, but if there's any leftover, you can keep it in the fridge, covered, for a couple of days and reheat it with a pat of butter.